Recipe: Mushroom Stroganoff

Our first post of 2017! I’ll start off this post with a little apology for being so slack this year. I totally didn’t realise we hadn’t posted since December until a few days ago. I’m sure you all missed us loads… 😉

I wanted to share with you a recipe I knocked up this week. Yep, you read that right. I, Jess, am writing another recipe. Josh’s kitchen skills have definitely rubbed off on me.

It’s a vegetarian recipe which can easily be made vegan if you prefer. It’s simple, tasty and perfect for the colder evenings.

Ingredients | Serves 2 | Takes 30 Minutes

300g closed cup mushrooms, sliced

1 red onion, sliced finely

2 garlic cloves

1 tbsp paprika

1 small glug of brandy

150ml beef stock (or veggie)

2 tbsp Worcestershire sauce

3 tbsp sour cream (swap for dairy free cream to make vegan)

salt & pepper

olive oil

rice to serve

Method

Heat olive oil in a pan over a medium heat, then add the onions and cook for 5 minutes or until they’re soft.

Add your crushed garlic and cook for a further two minutes.

Add the mushrooms and cook until soft. You’ll need to add some more oil at this point as the mushrooms are very absorbent.

Mix in the paprika and add the brandy. Reduce for a few minutes.

Add your stock and Worcestershire sauce, mix well and reduce until the liquid has thickened. Season with a pinch of salt & pepper.

Once the liquid has thickened, remove from the heat and mix through the sour cream.

Serve with rice!

Will you be giving this a go? Make sure you tag us in your photos on Instagram if you do.